thieboudienne

thieboudienne recipe on DishRoll

Ingredients

• 1 1.5 lbs firm fish fillets (grouper or snapper)
• 2 2 cups broken jasmine rice
• 3 1 can (14 oz) crushed tomatoes
• 4 1 onion, blended
• 5 3 garlic cloves
• 6 2 scotch bonnet peppers
• 7 1 tbsp tomato paste
• 8 1 carrot, halved
• 9 ½ head cabbage, quartered
• 10 1 cassava or 2 potatoes
• 11 ¼ cup vegetable oil
• 12 Fish bouillon, salt

Instructions

1. 1
   Stuff fish with a blend of garlic, pepper, and parsley. Fry in oil until golden. Set aside.
2. 2
   Fry blended onion in same oil 10 min. Add tomato paste and crushed tomatoes; cook 20 min.
3. 3
   Add water (enough for rice), bouillon, vegetables, and fried fish. Simmer 20 min.
4. 4
   Remove fish and vegetables. Cook washed rice in the tomato broth, covered, 25 min on low.
5. 5
   Arrange fish and vegetables over rice. Serve with spicy tamarind sauce on the side.